Thursday 16 April 2015

Posted by Judie on Thursday 16 April 2015
A sweet-spicy Chinese dish. I couldn't find hoisin sauce so I replaced it with a garlic teriyaki sauce. I must say the flavour was amazing!

Makes 4 servings

The Meat:
  • 3 large boneless skinless chicken breasts (about 900g), chopped into bite size pieces 
  • 2 tbsp oil 
  • 1 cup corn starch 
  • 1 tsp salt 
  • 1 tsp garlic powder 
  • 1/2 tsp pepper 
  • steamed or fried rice for serving
  • green onions, sliced to serve
The Sauce:
  • 4 tbsp hoisin sauce/teriyaki sauce
  • 4 tbsp soy sauce 
  • 4 tbsp rice vinegar (or apple cider vinegar)
  • 2 tbsp sugar 
  • 1 tbsp minced garlic (or garlic powder)
  • 2 tbsp water 
  • 1 tsp crushed red pepper flakes
Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 tsp garlic powder, and pepper. Add corn starch mixture and chicken pieces to a large zip lock bag. Seal and shake to coat chicken. 

Add coated chicken pieces to pan. Sauté 1-2 minutes until browned. You do not need to cook the chicken throughly at this point, but just brown it. 

In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours. Immediately before serving, add remaining sauce to the crockpot and stir gently. Serve over rice and sprinkle some sliced green onions.  

Adapted from Original Recipe

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